Buttermilk Blueberry Muffins

This Blueberry Muffin recipe makes my very favorite muffin. Ever. Ever. Ever. I’ve tried so many different muffin recipes, I can’t even count them all. This one is definitely the best! It is just sweet enough to satisfy, and it’s tender and moist.

Blueberry Buttermilk Muffins

These ended up being the BEST muffins I have ever made. They are light and tender and have a great crumb. These blueberry buttermilk muffins puff up exceptionally well. If you like these, you’ll definitely want to also check out my Triple Berry Glazed Muffins and these Banana Bread Muffins too.

Why You’ll Love This

• They bake up tall with crunchy, sugared caps, giving you that classic bakery look without a trip to the store.
• The flavor lands rich and balanced, with real buttermilk tang and pockets of blueberries in every bite.
• They’re dependable crowd-pleasers, perfect for brunch trays, lunchboxes, and last-minute treats.
• They hold and reheat beautifully, so one bake sets you up for easy mornings all week.

Try my Blackstone Eggnog French Toast!

Blueberry Muffins Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Bread Flour – Adds structure for tall tops and supports lots of berries. Swap: All-purpose works; expect slightly less lift.
• Baking Powder – Primary leavener for height. Swap: If yours is older than 6 months, open a fresh tin for reliable rise.
• Salt – Balances sweetness and sharpens flavor. Swap: Fine sea salt or kosher; keep the same volume if using fine salt.
• Baking Soda – Teams with buttermilk’s acidity for extra lift and browning. Swap: No true substitute; keep this in.
• Butter, Cold & Cubed – Rich flavor and a plush, pastry-like crumb. Swap: Unsalted works great; add a small pinch more salt.
• Granulated Sugar – Sweetens and helps the tops caramelize. Swap: Trade up to 25% for light brown sugar for a hint of caramel.
• Large Eggs – Bind and add richness. Swap: Room-temp eggs blend easier; carton egg product isn’t recommended here.
• Vanilla Extract – Rounds out the berries. Swap: Add ¼ teaspoon almond extract for a bakery twist.
• Buttermilk – Real cultured buttermilk gives tang and tenderness. Swap: Kefir comes closest; skip milk-and-vinegar mixes.
• Blueberries – Fresh or frozen both work; don’t thaw frozen. Swap: Mix in some raspberries or blackberries for a berry blend.
• Coarse Sugar Or Streusel (Topping) – Adds crunch and shine on the caps. Swap: Turbinado sugar or a quick cinnamon streusel.

Traeger Caramel Rolls

How To Make Blueberry Muffins With Buttermilk

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Preheat to 425°F. Line muffin tins and spritz the liners.
2. Mix dry ingredients, then rub in cold butter with your hands until pea-sized.
3. Whisk wet ingredients in a separate bowl.
4. Combine wet with dry and stir just until moistened. Fold in blueberries. Batter should be very thick.
5. Fill and bake full to the rim. Bake 10 minutes at 425°F, reduce to 350°F, and bake 20–30 minutes until lightly golden.

Blackstone Raspberry Pancakes

Best Blueberry Muffins FAQ

Can I use frozen blueberries?

Yes. Use them straight from the freezer to reduce streaking. Add a couple minutes to the bake if needed.

How do I store leftovers?

Cool completely. Keep in an airtight container at room temp for 2–3 days, or freeze on a sheet pan and bag for up to 2 months.

Best way to reheat?

Warm in a 300°F oven for 8–10 minutes. For a quick fix, microwave one muffin for 12–15 seconds, then split and toast for crisp edges.

Please enable JavaScript in your browser to complete this form.

SEND ME THE RECIPE:

Get the recipe via email and join our newsletter!

Name *

Email *

I consent to joining the free OrWhateverYouDo newsletter *

• Yes

Submit

Can I swap the buttermilk?

Stick with real cultured buttermilk for the right acidity and texture. Quick milk-and-vinegar mixes won’t hit the same.

Tips to prevent blueberry sink?

Keep the batter thick, fold gently, and fill cups to the top. Toss berries with a teaspoon of flour if you notice sinking.

Traeger Banana Bread

More Delicious Muffins To Try

• Cornbread Muffins
• Traeger Jalapeno Cheddar Cornbread Muffins
• Homemade Raspberry Muffins

Blueberry Buttermilk Muffins

Tender, moist, and delicious blueberry buttermilk muffins can be made easily right at home! Your family will love this!

No ratings yet

Print Pin Rate

Servings: 24

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Author: Nicole Johnson

Ingredients

• 3 ½ cups bread flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1 ⅓ cup butter cold & cubed
• 1 ½ cups sugar
• 2 eggs large
• 1 TBSP vanilla extract
• 1 ½ cups buttermilk do NOT sub milk/vinegar/lemon juice mixture!!
• 3 cups blueberries

Instructions

• Preheat oven to 425°F.
• Combine dry ingredients and mix well. Set aside.
• Using your hands, crumble in cold cubed butter into the flour until the chunks are the size of small peas.
• In a separate bowl, whisk together eggs, buttermilk, and vanilla well. Slowly pour into dry mixture, and mix with a wooden spoon just until the flour is moistened.
• Gently mix in the blueberries. Batter will be VERY thick and lumpy.
• Line a muffin tin with paper liners and spray with non-stick cooking spray. Spoon batter into liners until full, or slightly coming up over the rim. Sprinkle with coarse sugar or streusel topping of your choice.
• Place in oven and bake for 10 minutes at 425, then reduce heat to 350 for 20-30 minutes, or just until the tops are a light golden brown.

Nutrition

Nutrition Facts

Blueberry Buttermilk Muffins

Amount per Serving

Calories

231

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

42

mg

14

%

Sodium

 

281

mg

12

%

Potassium

 

62

mg

2

%

Carbohydrates

 

29

g

10

%

Fiber

 

1

g

4

%

Sugar

 

15

g

17

%

Protein

 

3

g

6

%

Vitamin A

 

370

IU

7

%

Vitamin C

 

2

mg

2

%

Calcium

 

46

mg

5

%

Iron

 

0.3

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Photo Disclaimer: This recipe is old (like SO OLD), and the existing photos are not a high enough resolution to display correctly on modern devices. While I wait for time to remake and reshoot, I’ve replaced the images with stock photos that approximate what my final recipe result will look like. Thanks for not tar and feathering me. I do this on a VERY limited basis, and always refresh with new photos as soon as I’m able. ~Nicole